Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to electrostatic application of powder coatings that is known for high transfer efficiency and even coating. This application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-electrostatic and electrostatic powder application. Typical food processing systems are reviewed that can be combined with electrostatic powder coating. Finally, an overview of electrostatically coated food products and a short outlook of electrostatic powder coating of foods are given. (c) 2012 Elsevier Ltd. All rights reserved.